Grilled Pork Chops with Asian Black Bean-Garlic Marinade
Grilled Pork Chops with Asian Black Bean-Garlic Marinade were easy and tasty, and this is a great idea for a dinner from the grill! Use Grilling Recipes for more recipes like this one.
These Grilled Pork Chops with Asian Black Bean-Garlic Marinade are my first new grilling recipe for 2011! Even though my grill is on a covered deck where I could use it all year, the weather in Salt Lake has been so cold and rainy this spring that I’ve been thinking more about soup than grilling. Then a couple of very cute boys stayed at my house a few weeks ago and my nephew Ethan washed off the grill so we could cook hot dogs.
That wasn’t a very gourmet start to the grilling season, but I made up for it this week with these grilled pork chops with a very interesting Asian-flavored marinade. If you’re not a pork eater, I think this would also taste wonderful on beef. The hardest part might be finding the Black Bean Garlic Sauce, and I’m thinking a similar Asian sauce could be used.
The Black Bean Garlic Sauce that’s used in the marinade is something you may have had in Chinese food from a restaurant, and I loved the way it was used in this marinade that I adapted from a recipe found in The Bon Appetit Cookbook: Fast Easy Fresh. This sauce does have some carbs, but remember that in a marinade you’re only eating the small amount that clings to the meat.
I used thick bone-in pork chops, and I like to trim them like the ones on the right. (If you’re making this for the South Beach Diet, remember the guideline about 10% fat or less and trim away the visible fat. For other diet types, leave on as much fat as you prefer.) Mix together black bean garlic sauce, minced garlic, soy sauce, sesame oil, lime juice, ginger puree, and peanut oil to make the marinade.
Put trimmed pork chops into a Ziploc bag (or plastic container with a snap-tight lid), pour the marinade over, and let the chops marinate in the fridge for 4-6 hours or longer. When you’re ready to cook the pork chops, drain them and let the meat come to room temperature while you preheat the grill to medium-high heat (you can only hold your hand there for 2-3 seconds at that heat.) If you’re using thinner pork chops than I did, make the heat a bit lower.
Cook pork chops 6–8 minutes total on the first side, rotating once if you want to get criss-cross grill marks. Turn and cook about 6-8 minutes more, or until internal temperature is about 140-145 using an instant read-thermometer. (I like my pork cooked medium, which is about 145F.) Serve hot.
More Ideas for Pork Cooked on the Grill:
Kalyn’s Souvlaki from Kalyn’s Kitchen
Turmeric-Ginger Grilled Pork Chops from Blue Kitchen
Greek-Seasoned Grilled Pork Chops with Lemon and Oregano from Kalyn’s Kitchen
Grilled Pork Chops with Peach Chutney from Rookie Cookie
Grilled Ginger Soy Pork Chops from Kalyn’s Kitchen
Grilled Pork Chops with Garlic-Lime Sauce from Dine and Dish
Grilled Pork Kabobs with Spicy Peanut Butter, Sesame, and Soy Sauce Marinade from Kalyn’s Kitchen
Grilled Pork Chops with Asian Black Bean-Garlic Marinade
Grilled Pork Chops with Asian Black Bean-Garlic Marinade were easy and tasty, and this is a great idea for a dinner from the grill!
- 4 thick cut pork chops, preferably bone-in
- olive oil, for oiling grill grates
- 2 T Black Bean Garlic Sauce
- 2 tsp. minced garlic
- 1 1/2 T soy sauce
- 2 tsp. sesame seed oil
- 2 T fresh lime juice
- 1 T ginger puree
- 3 T peanut oil
- Trim visible fat from pork chops.
- Combine marinade ingredients.
- Put pork chops into a Ziploc bag (or a plastic container with a snap-tight lid) and pour marinade over.
- Let pork marinate in the refrigerator for 4-6 hours (or longer if you’re away from home all day.)
- When you’re ready to cook the pork chops, remove the meat from the refrigerator, drain pork chops in a colander placed in the sink, and let meat come to room temperature.
- Oil the grill grates with a paper towel dipped in olive oil, then preheat gas or charcoal grill to medium-high. (You can only hold your hand there for 2-3 seconds at that heat.)
- Lay pork chops on the grill at a diagonal to grill grates and cook 3-4 minutes or until grill marks appear, then rotate a quarter-turn and cook 3-4 minutes more to get second set of grill marks.
- Turn pork chops over and cook 6-8 minutes more, or until internal temperature is about 145F on an instant-read meat thermometer. (I use my Polder Meat Thermometer with Probe and Timer to get the temperature just right.) If you don’t have a meat thermometer, the pork should feel firm but not hard to the touch. You can cut a piece open to check and it should be barely pink inside. (For years I cooked pork to 160F, but now I like it only cooked to medium; if you want it more well done, cook just slightly longer.)
- Serve hot.
I used my fresh-frozen lime juice
Recipe adapted from The Bon Appetit Cookbook: Fast Easy Fresh.
Low-Carb Diet / Low-Glycemic Diet / South BeachDiet Suggestions:
Although the Black Bean Garlic Sauce has some carbs, you only eat the small amount that clings to the meat, so these Grilled Pork Chops with Asian Black Bean-Garlic Marinade should be fine for a low-carb or low-glycemic diet plan. When you’re trimming the pork chops, remember the guidelines for 10% fat or less if you’re making this recipe for the South Beach Diet.
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